Thai Curry Mussels and Baguette Fries
Thai Curry Mussels and Baguette Fries

A little bit of spice in my life keeps a smile on face, but break out in a big'll grin when it comes in a creamy Thai sauce that I can scoop up with mussels and dunk baguette fries in. This is my Happy Meal!


1 lb fresh mussels, cleaned and debearded

1 Tbsp Olive Zoil

3 Tbsp ginger

1/3 cup onion, chopped

1 Tbsp garlic

1 Tbsp butter

1 tsp Thai curry paste

1/4 cup coconut milk

1 Tbsp lemon juice

3 Tbsp fresh cilantro

Baguette Fries

1/2 baguette

4 Tbsp butter

1 clove garlic

3 Tbsp Parmesan cheese

1 tsp dry parsley

salt to taste


  1. Clean the mussels under cold water.  If the mussel is open, give it a flick with your finger. If it closes, keep if for dinner.  If it says open – toss it.
  2. Preheat the oven to 450F.
  3. Cut the baguette into 3 equal pieces.  Stand each up and cut the thickness of the bread into 3 flat slices. Cut into strips and set aside.
  4. Place butter for fries into a pan and place over low heat and melt.
  5. Add parmesan cheese and dried parsley and garlic to the butter. Add a shot of lemon juice.
  6. Pour over the baguette strips and toss to coat.
  7. Place the baguette fries on a sheet pan and place in the oven for 3-5 minutes.
  8. Start the mussels sauce.
  9. Chop the onion and ginger.
  10. Add oil to a heavy bottomed pot over medium heat.  Add onion, garlic, ginger and soften for 1-2 minutes.
  11. Add red Thai curry paste and toast for 1 minute until fragrant.
  12. Shake the coconut milk can.  Open and add coconut milk to the pot.
  13. Add lemon juice and butter.
  14. Add mussels, and cover with a lid.  Cook for 4 -5 minutes until mussels are open.
  15. Add cilantro.
  16. Plate and enjoy!